RECIPE AND COST

DATE : Monday, 20 September 2021

MENU : Deconstructed of Patbingsoo Mochi

Mochi

Yield 10 portion
Description japanese rice cake mode of mochigome
Ingredients Quantity Unit UNIT PRICE Total Price
Glutinuos rice flor 80 gr Rp 14,000 Rp1,120
Fres Milk 140 ml Rp 24,000 Rp3,360
sugar 30 gr Rp 14,000 Rp420
Crom starch 20 gr Rp 17,000 Rp340
Cooking oil 10 gr Rp 20,000 Rp200
Cooked Flour 2 gr Rp 14,000 Rp28
matcha powder 1 gr Rp 297,500 Rp298
Read bean paste 200 gr Rp 25,000 Rp5,000
TOTAL PRICE Rp10,766
Procedure
1. mix all the dry ingredients until the doug can be formed
2. after it can be formed, steam the dough until the dough can be formed
3. roast glutinous rice flour then form a dough with glutinous rice flour
4. and fill it with filling and it s done

UTENSILS AND EQUIPMENT

NO NAMA ALAT JUMLAH

1 Persiapan
a. Bowl 4
b. Scale 1
c. rooling pin 2
Memasak
2 a. steamer 1

Menghidangkan
3
Dessert plate 10

TERTIB KERJA

No Uraian Kegiatan waktu

Persiapan
1 menyiapkan seluruh bahan 5'
2 menimbang bahan 5'
pengolahan
3 Make mochi skin
4 Make the filling 90'
5 fill and shape mochi
penghidangan
7 plating dessert 10'
berkemas
8 membersihkan ruangan 10'
 9 menempatkan semua perala 10'
total 130'

Pat bingsoo Mousse

Yield 10 portion
Description Combination cream and strawberry curd
Ingredients Quantity Unit UNIT PRICE Total Price
Water 100 ml Rp 5,000 Rp 500
Read bean 200 pcs Rp 25,000 Rp 5,000
Sugar 35 gr Rp 14,000 Rp 490
gelatin 1 pcs Rp 4,000 Rp 4,000
cream 100 gr Rp 50,000 Rp 5,000
TOTAL PRICE Rp14,490
Procedure
1. Boil water, add red beans, after adding sugar set aside
2. mix cream until thick set aside
3. mix the two ingredients, mix the melted gelatin

UTENSILS AND EQUIPMENT

NO NAMA ALAT JUMLAH

1 Persiapan
a. Bowl 2
b. Scale 1
c. Spatula 2
d. whisk 1
c. Mixer 1
Memasak
2 a. Saus Pan 1

3
Dessert plate 10

TERTIB KERJA

No Uraian Kegiatan waktu

Persiapan
1 menyiapkan seluruh bahan 5'
2 menimbang bahan 5'
pengolahan
3 Make red beans paste
4 Make whipping cream 25'
5 Combiine paste and whipcrea
penghidangan
7 plating dessert 10'
berkemas
8 membersihkan ruangan 10'
9 menempatkan semua perala 10'
total 65'

Strawbeery Peach Caviar

 Strawbeery Peach Caviar

Yield 10 portion
Description
Ingredients Quantity Unit UNIT PRICE Total Price
Strawberry Puree 50 gr Rp 167,000 Rp8,350
Peach Puree 50 gr Rp 164,500 Rp8,225
Sugar 50 gr Rp 12,000 Rp600
Agar Agar Powder 1 pcs Rp 3,000 Rp3,000
Nutrijell 1 pcs Rp 4,000 Rp4,000
Cold Oil 300 ml Rp 24,000 Rp7,200
Water 250 ml Rp 5,000 Rp1,250
TOTAL PRICE Rp16,575
Procedure
1. Boil water,strawberry puree , sugar, agar and nutrijell untill boil
2. Pour in bottle or piping bag
3.Make small ball by pouring it into coll oil so they will set. Drain and use caviar
4. Repeat it the same way with peach caviar

UTENSILS AND EQUIPMENT

NO NAMA ALAT JUMLAH

1 Persiapan
a. Bowl 2
b. Scale 1
c. Spatula 2
Memasak
2 a. StockPan 1

Menghidangkan
3
Dessert plate 10

TERTIB KERJA

No Uraian Kegiatan waktu

Persiapan
1 menyiapkan seluruh bahan 5'
2 menimbang bahan 5'
pengolahan
3 make the jelly
15'
4 pour into cold water
penghidangan
7 plating dessert 10'
berkemas
8 membersihkan ruangan 10'
9 menempatkan semua perala 10'
total 55'

Ginger Butterscotch Sauce

Yield 10 portion
Description
Ingredients Quantity Unit UNIT PRICE Total Price
Cream 150 gr Rp 55,000 Rp8,250
Brown Sugar 40 gr Rp 75,000 Rp3,000
Butter 30 pcs Rp 130,000 Rp3,900
Vanilla Essence 10 ml Rp 108,000 Rp1,080
Ginger 100 gr Rp 28,000 Rp2,800
TOTAL PRICE Rp8,250
Procedure
1. In small saucepan combine all ingredients, bring to boil over medium heat
2. Stir untill sugar dissolves, then bring slowly to boil
3. Reduce until it little bit thicken , chill and serve it

UTENSILS AND EQUIPMENT

NO NAMA ALAT JUMLAH

1 Persiapan
a. Bowl 2
b. Scale 1
c. Spatula 2
Memasak
2 a. Sauce Pan 1

Menghidangkan
3
Dessert plate 10

TERTIB KERJA

No Uraian Kegiatan waktu

Persiapan
1 menyiapkan seluruh bahan 5'
2 menimbang bahan 5'
pengolahan
3 Boil all ingredients
15'
4 Reduce and still untill thick
penghidangan
7 plating dessert 10'
berkemas
8 membersihkan ruangan 10'
9 menempatkan semua perala 10'
total 55'

Strawberry Granita

Yield 10 portion
Description
Ingredients Quantity Unit UNIT PRICE Total Price
Strawberry 100 gr Rp 150,000 Rp15,000
Water 50 ml Rp 5,000 Rp250
Lemon Juice 5 gr Rp 110,000 Rp550
Vanilla Essence 10 gr Rp 108,000 Rp1,080
Sugar 50 gr Rp 14,000 Rp700
TOTAL PRICE Rp15,000
Procedure
1. Blend all ingredient until smooth
2. Place in a bowl , freeze it 20 min and scrape with fork , chill it again
3. Server it in cold

UTENSILS AND EQUIPMENT

NO NAMA ALAT JUMLAH

1 Persiapan
a. Bowl 2
b. Scale 1
c. Spatula 2
Memasak
2 a. Blender 1

Menghidangkan
3
Dessert plate 10

TERTIB KERJA

No Uraian Kegiatan waktu

Persiapan
1 menyiapkan seluruh bahan 5'
2 menimbang bahan 5'
pengolahan
3 Blend All ingredients
15'
4 Chill it and Scrape with fork
penghidangan
7 plating dessert 10'
berkemas
8 membersihkan ruangan 10'
9 menempatkan semua perala 10'
total 55'